These Skinny Almond Flour Cupcakes will absolutely blow your mind! Not only are they wildly delicious cupcakes, but they are also gluten-free, grain-free, and dairy-free! Find the recipe below.
I once read a quote that said “you can’t be sad while holding a cupcake,” and dang, I felt that in my soul. There truly is nothing quite as satisfying as that first bite into a single serving of soft & fluffy cake with a rich, creamy frosting.
And what if I told you you could have a healthier version of the dessert favorite? These gluten-free, grain-free and dairy-free Skinny Almond Flour Cupcakes are the epitome of having your cake, and eating it too.
Skinny Almond Flour Cupcakes
These Skinny Almond Flour Cupcakes will absolutely blow your mind! Not only are they wildly delicious cupcakes, but they are also gluten-free, grain-free, and dairy-free!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cupcake Ingredients:
- 3 eggs
- 1/4 cup sugar
- 1/4 cup monk fruit sweetener
- 1/3 cup coconut oil, melted
- 1/3 cup unsweetened nondairy milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 1/2 cups almond flour
- 2 teaspoons baking powder
- pinch of salt
Frosting Ingredients:
- 1/2 cup dairy-free butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract
- pink natural food coloring (optional)
- sprinkles (optional)
Instructions
To make the cupcakes:
- Preheat oven to 350 degrees and line a muffin pan with baking cups
- In a large bowl whisk together eggs, sugar, monk fruit sweetener, coconut oil, milk, vanilla and almond extracts
- Add in almond flour, baking powder and salt. Stir just until everything completely combined
- Transfer batter evenly to baking cups, flatten/even it out a bit on top, then bake for 22-24 minutes. Allow cupcakes to cool completely before adding frosting
To make the frosting:
- Place dairy-free butter in a stand mixer or large bowl, and beat until creamy. Then beat in the powdered sugar until fully combined
- Add in the vanilla extract. If frosting is too thick add a splash of nondairy milk until reaches desired consistency
- Lastly add 2 drops of natural food coloring and beat until color is even throughout
To assemble cupcakes:
Spoon or pipe about 2 tablespoons of frosting onto each cupcake, and top with sprinkles
Notes
Store at room temperature in an airtight container for up to 5 days, or longer on the refrigerator. I prefer to refrigerate as almond flour can tend to get soggy
Recipe adapted from Sweet As Honey
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These cupcakes are soft yet dense, almost like the consistency of pound cake. You’ll want to savor every bite!
What flour should I use?
I have not tried this recipe with anything other than almond flour. All-purpose or oat flour would be your best alternative options. I do NOT recommend using coconut flour, as it has a very different texture and absorption rate, which would not work with measurements in this recipe.
What sweetener should I use?
To cut the sugar content a bit, I used a combination of regular granulated sugar and monk fruit sweetener. You could use a 1/2 cup total of either of them, but for me personally using all monk fruit sweetener can taste a bit too artificial. You could also use a powdered monk fruit sweetener in the frosting, however once again I personally find that has too much of an aftertaste.
Where can I find natural food coloring?
There are a handful of options on Amazon! Here is an assortment of natural food colorings.
A hack to make these cupcakes easier…
Is to use a pre-made frosting instead of making your own. Some of my favorites are Simple Mills and Miss Jones.
As always, if you make these Skinny Almond Flour Cupcakes or any of my other recipes I’d love to know how they turned out. Please leave a review, and be sure to tag me on Instagram @Hungry.Blonde! xoxo GG
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Gluten-Free Birthday Cake Bread
Keto Cookie Dough Cupcakes
Gluten-Free Easter Cupcakes
Homemade Funfetti Cupcakes
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